Giáo trình Tiếng Anh chuyên ngành nhà hàng 3 - Dương Thị Hồng Vân

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Duong Thi Hong Van Nha Trang Tourism College TUYÊN BỐ BẢN QUYỀN Tài liệu này thuộc loại sách giáo trình nên các nguồn thông tin có thể được phép dùng nguyên bản hoặc trích dùng cho các mục đích về đào tạo và tham khảo. Mọi mục đích khác mang tính lệch lạc hoặc sử dụng với mục đích kinh doanh thiếu lành mạnh sẽ bị nghiêm cấm. 1
Duong Thi Hong Van Nha Trang Tourism College LỜI GIỚI THIỆU Giáo trình TIẾNG ANH CHUYÊN NGÀNH NHÀ HÀNG 3 dành cho đối tượng sinh viên học bậc Cao đẳng, đã hoàn thành chương trình tiếng Anh chuyên ngành nhà hàng 1 và 2. Giáo trình tiếng Anh chuyên ngành Nhà hàng 3 được biên soạn nhằm giúp các em sinh viên chuyên ngành Quản trị nhà hàng ôn tập kiến thức tiếng Anh, luyện tập bốn kỹ năng ngôn ngữ: Nghe – Nói – Đọc – Viết và cung cấp cho các em một số vốn từ, mẫu câu, cách nói và những hiểu biết liên quan đến các chủ đề: Phục vụ tiệc, làm việc trong bếp, tương tác với khách, xây dựng kỹ năng thuyết trình, xin việc làm để các em có thể dùng tiếng Anh nói chuyện, trao đổi và xử lý trong một số tình huống cụ thể trong cuộc sống và trong môi trường công tác. Giáo trình này được biên soạn một cách khoa học, có hệ thống và cập nhật những kiến thức thực tiễn phù hợp với đối tượng sinh viên bậc Cao đẳng, dựa trên cơ sở chương trình khung của Bộ Lao động, Thương binh và Xã hội ban hành, các nguồn tài liệu tham khảo trong và ngoài nước thuộc lĩnh vực ngôn ngữ Anh theo quan điểm chủ đề, gắn liền với nghiệp vụ chuyên ngành nhà hàng, những kinh nghiệm được học tập tại nước ngoài và từ thực tế đào tạo. Giáo trình tiếng Anh chuyên ngành Nhà hàng 3 được phát triển và nâng cao dựa trên giáo trình tiếng Anh chuyên ngành Nhà hàng 1 với các chủ điểm như chào hỏi và cung cấp thông tin cá nhân, nhận đặt bàn qua điện thoại, đón khách, chỉ dẫn khách vào chỗ ngồi, tiếp nhận yêu cầu món ăn, tiếp nhận yêu cầu đồ uống, giải quyết những phàn nàn của khách, thanh toán hóa đơn và giáo trình tiếng Anh chuyên ngành Nhà hàng 2 với các chủ điểm như phục vụ rượu, phục vụ cocktail, phục vụ các loại đồ uống, phục vụ món ăn và xử lý những tình huống khó. Giáo trình tiếng Anh chuyên ngành Nhà hàng 3 gồm 05 bài học và 02 bài ôn tập được học trong 75 tiết do Dương Thị Hồng Vân chủ biên đồng thời là tác giả biên soạn trên cơ sở đề cương chi tiết môn học đã được thông qua. Mỗi bài học gồm có các mục sau: 2
Duong Thi Hong Van Nha Trang Tourism College 1. Starter là phần nhằm khai thác vốn từ vựng và kiến thức của sinh viên liên quan đến chủ đề hoặc được sử dụng trong bài học; đây cũng là bước gây hứng thú, chuẩn bị cho bài học mới. 2. Listening gồm các bài tập luyện nghe hiểu có nội dung thể hiện chủ điểm bài học. Phần này yêu cầu học sinh nghe một đoạn hội thoại hay một bài viết nhằm giới thiệu nội dung chủ điểm, từ vựng, ngữ pháp hoặc các chức năng giao tiếp trong ngữ cảnh cụ thể qua nhiều hình thức khác nhau như đánh dấu vào ô cho sẵn, liệt kê, điền chi tiết đã nghe vào chỗ trống, trả lời câu hỏi cho sẵn, chọn câu đúng sai 3. Speaking gồm các hoạt động luyện nói theo các chức năng ngôn ngữ và theo chủ điểm bài học giúp các em ôn tập sử dụng cấu trúc và từ vựng qua nhiều hình thức khác nhau như thực hành theo cặp, theo nhóm, thảo luận, thuyết trình theo các thông tin gợi ý hoặc hướng dẫn. 4. Reading cung cấp thông tin qua một hay nhiều văn bản nhằm giúp học sinh luyện các kỹ năng đọc như đọc lướt, đọc lấy thông tin nhanh tùy theo yêu cầu của mỗi bài học nhằm giúp các em ôn tập, mở rộng cấu trúc ngữ pháp, từ vựng liên quan đến chủ điểm. 5. Writing gồm các bài tập luyện viết giúp các em củng cố lại ngữ liệu thông qua các bài tập cụ thể với nhiều hình thức khác nhau như viết câu hoàn chỉnh, viết đoạn văn 6. Language Focus là phần trọng tâm ngữ pháp cần ôn tập cho từng bài học và các bài tập bổ sung để sinh viên tự học và ôn tập. 7. Self-studying là phần hướng dẫn tự học bao gồm các câu hỏi thảo luận, tình huống thực tế, clip minh họa nhằm giúp các em chuẩn bị bài mới tốt hơn và hiểu sâu hơn; kích thích sự tìm hiểu, phát huy tính sáng tạo và thành thạo với những kỹ năng trong bài học mới. Cuối giáo trình là nội dung các bài luyện nghe, bảng từ vựng theo chủ điểm bài học, tài liệu tham khảo. Do còn hạn chế về thời gian, trình độ nên dù đã cố gắng rất nhiều song trong quá trình biên soạn tác giả không thể tránh khỏi những thiếu sót, nhầm lẫn. Rất mong nhận được những ý kiến đóng góp chân tình để cuốn 3
Duong Thi Hong Van Nha Trang Tourism College giáo trình được hoàn chỉnh hơn. nhận được những ý kiến đóng góp chân tình để Xin trân Xin trân trọng cảm ơn. Khánh Hòa, ngày 13 tháng 7 năm 2021 Chủ biên: Dương Thị Hồng Vân Xin trân trọng cảm ơn. 4
Duong Thi Hong Van Nha Trang Tourism College GIÁO TRÌNH MÔ ĐUN TIẾNG ANH CHUYÊN NGÀNH 3 (NGÀNH QUẢN TRỊ NHÀ HÀNG) Tên mô đun: Tiếng anh chuyên ngành 3 Mã số mô đun: 6810206MĐ13 Vị trí, tính chất, ý nghĩa và vai trò của mô đun: - Vị trí: + Tiếng Anh chuyên ngành 3 là mô đun thuộc nhóm kỹ năng chuyên ngành trong chương trình khung đào tạo trình độ cao đẳng nghề “Quản trị nhà hàng”. + Mô đun này được bố trí giảng dạy sau môn Tiếng Anh chuyên ngành 2. + Là Mô đun bắt buộc. - Tính chất: + Tiếng Anh chuyên ngành 3 là mô đun lý thuyết kết hợp với rèn luyện kỹ năng Nghe-Nói-Đọc-Viết (Nghe-Nói là chủ yếu). - Ý nghĩa và vai trò của mô đun: + Trang bị và cung cấp kịp thời cho người học kiến thức ngoại ngữ liên quan đến lĩnh vực du lịch, đặc biệt là lĩnh vực quản lý nhà hàng. + Vận dụng các kiến thức đã học trong quá trình thực tập và làm việc tại các nhà hàng. Mục tiêu mô đun: - Về kiến thức: + Vận dụng các từ vựng, cấu trúc ngữ pháp, mẫu câu liên quan đến chuyên ngành Quản trị nhà hàng trong những tình huống cụ thể; + Sử dụng Tiếng Anh dưới hình thức giao tiếp và văn bản trong nghề quản trị nhà hàng như: Giao tiếp với khách trực tiếp hoặc qua điện thoại về việc đặt bàn tại nhà hàng, xử lý các tình huống nảy sinh khi khách đặt bàn qua điện thoại, hỏi và làm rõ thông tin, chào đón khách chưa đặt bàn, khách dự tiệc, hội nghị, hội thảo, khách VIP và khách thường xuyên, sắp xếp chỗ ngồi cho khách; Mô tả cách chế biến món ăn và đồ uống, nắm vững một số quy định của nhà bếp và tiêu chuẩn vệ sinh an toàn thực phẩm; Giao tiếp với khách trong quá trình phục 5
Duong Thi Hong Van Nha Trang Tourism College vụ tại bàn ăn; Biết một số phương pháp và kỹ năng thuyết trình; Viết sơ yếu lý lịch và đơn xin việc làm, giao tiếp khi phỏng vấn. - Về kỹ năng: Rèn luyện thành thục bốn kỹ năng nghe, nói, đọc, viết. - Về năng lực tự chủ và trách nhiệm: + Giao tiếp được bằng tiếng Anh trong những tình huống tại nhà hàng ở mức độ phức tạp hơn hoặc trong buổi phỏng vấn xin việc làm tại khách sạn, nhà hàng. + Hợp tác trong học tập và tích cực tự rèn luyện kỹ năng sử dụng tiếng Anh, tự tìm kiếm, khai thác các nguồn học liệu chuyên ngành để củng cố kiến thức và kỹ năng ngoại ngữ chuyên ngành. + Nhận thức được vai trò của tiếng Anh trong công việc chuyên môn thực tế, tích cực rèn luyện, học tập để nâng cao trình độ, ý thức tự học hiệu quả. Có thái độ chủ động, tự tin trong giao tiếp bằng tiếng Anh khi thực hành và trong môi trường làm việc. Nội dung của mô đun: Nội dung Mô đun Tiếng Anh chuyên ngành 3 được kết cấu thành 07 bài: Bài 1: Phục vụ tiệc Bài 2: Làm việc trong bếp Bài 3: Tương tác với khách Bài 4: Bài ôn tập 1 Bài 5: Xây dựng kỹ năng thuyết trình Bài 6: Xin việc làm Bài 7: Bài ôn tập 2 6
Duong Thi Hong Van Nha Trang Tourism College TABLE OF CONTENTS Introduction 2 Unit 1 Serving banquets 8 Unit 2 Working in the kitchen 21 Unit 3 Interacting with the guests 32 Unit 4 Review 1 41 Unit 5 Building presentation skills 49 Unit 6 Applying for a job 65 Unit 7 Review 2 79 TAPESCRIPTS 87 GLOSSARY 101 REFERENCES 107 7
Duong Thi Hong Van Nha Trang Tourism College UNIT 1: SERVING BANQUETS INTRODUCTION The waiter or waitress’s job is not over once the food is served. A good server will check on his or her guests several times during serving banquets. In this unit, the aims are as follows serving food and beverage during the banquets; greeting guests without reservations, VIP and repeat customers or large groups, banquets, and conferences; responding to req uests and dealing with dining situations. OBJECTIVES * Knowledge: - Know the process of serving banquets & conferences. * Skills: - Ask and clarify information. - Greet guests without reservations, VIP and repeat customers or large groups, banquets, and conferences. - Handle with enquires. - Practise the structures such as S + V + as soon as + S + V; S + V , if . * Attitude: - Be quick, careful, correct and professional during serving. 1. STARTER a. Name the styles of seating arrangements for the customers in the banquets or the conferences. b. List the popular Asian and Western food and beverages in the banquets and the conferences. c. Is it important if we prepare to set up well in advance? Give the reasons for your answer. 8
Duong Thi Hong Van Nha Trang Tourism College 2. CONTENT 2.1. LISTENING 2.1.1. Seating arrangements. Susan and Jan discuss the seating for a banquet. Put all the words in the correct groups, then listen and write the words you hear. Small Oval Large Conference style Medium-sized Square Banqueting style Round Horseshoe / U-shape rectangular Table size Table shape Seating arrangement The heard words: . 2.1.2. Jan answers the Casablanca phone. Listen and answer the questions below. 1. What does Ms Porter want? 2. How many people can eat in the Bergman Lounge? 3. Where is Ms Porter from? 4. Where is Ms Porter staying at the moment? 5. What street is the Casablanca in? 2.1.3. True or False. Listen to conversation and write T if the statement is true and F if it is false. 1. Mr. Huang has visited the restaurant before. 2. The hostess made a mistake when she took the guest’s reservation. 3. There is only a table that seats two available this evening. 4. Mr. and Mrs. Huang are celebrating their 12th anniversary. 5. There will be a total of two people in this dining party. 2.2. SPEAKING 2.2.1. Look at the samples and work in groups to create a conversation of serving banquet. 9
Duong Thi Hong Van Nha Trang Tourism College 1. Welcome and receive guests - Good morning/ afternoon/ evening. Welcome to name restaurant, madam/ sir. - Do you have a reservation?/ Have you booked a table? - Could I have your full name, please?/ Can I get your name? - How many people in your group? - Could I have your name, please? / What’s your name? - Please follow me in this way./ Follow me, please. - Come in, please. 2. Serve food at table - Good morning/ afternoon/ evening, I’m .name , I’ll be your server for tonight. - Can I get you something to drink? - What would you like to drink? - Would you like to have some wine while you’re waiting for the meal? - What can I do for you? - Are you ready to order? - What would you like to start with? - Can I get you anything else? - Please wait for a moment. 3. Say goodbye - Thank you so much for doing business with us. - Goodbye. We hope to see you again. / We look forward to seeing you again. - Have a nice day! / Have a good day! / Have a nice weekend. 10
Duong Thi Hong Van Nha Trang Tourism College 2.2.2. Based on exercise I in Listening part. Now use the words to describe the following seating arrangements. 2.2.2. Work in pairs. Student A’s information is below. Students B turn to page 18. Describe this seating arrangement to your partner. Then draw a picture of the seating arrangement your partner describes to you. 11
Duong Thi Hong Van Nha Trang Tourism College 2.2.3. Work in groups of four. Ask questions to find out where the following guests are sitting and what they are eating. Where is Mr Jones sitting? What is Mr Spencer eating? Mr Jones Mr Collins Mr Spencer Mrs Robinson Mrs Jones Mr Thorpe Mrs Clark Mrs Edwards 1 . Mr Jones 2. 3. 4. hamburger 5. 6. Mr Spencer 7. 8. Student A: Mr Collins is sitting next to Mr Thorpe. Mr Spencer is eating paella. Mrs Jones is eating a salad. 12
Duong Thi Hong Van Nha Trang Tourism College Student B: Mrs Edwards is seating opposite Mr Spencer. Mrs Robinson is sitting next to Mr Spencer. Mr Collins is eating a steak. Mrs Clark is eating duck. Student C: Mrs Jones is sitting at the small table with Mr Jones. Mr Thorpe is eating fish and chips. Mrs Edwards is eating pasta. Student D: Mr Thorpe is sitting back to back with Mrs Jones. Mrs Clark is sitting opposite Mr Collins. Mrs Robinson is eating a pizza. Mr Jones is eating a hamburger. 2.2.4. Match and speak. Complete the conversation with responses from the table on the right. Practice with a partner. Stacy Good afternoon, and welcome to a. All of the big tables are Ming Gardens. (1) already booked right now. Guest No, I’m afraid I don’t b. Well, we’re in the mood Stacy (2) for Chinese food today. Guest Well, let me think a table that c. I’ll seat you right now. seats ten would be great. This way, please. Stacy A party of ten? One moment, d. Do you have a please (3) reservation? Would you mind waiting? e. May I ask how many Guest (4) people will be dining with Stacy 20 to 30 minutes us? Guest 30 minutes! That’s a rather long f. What is the approximate time to wait. waiting time? 13
Duong Thi Hong Van Nha Trang Tourism College Stacy Or, you may want to try the g. May I have your full Fontainebleau. They serve name, please? excellent French cuisine, and there h. Ok, fine. Could I have might be tables still available. your surname? Guest (5) We’ll just wait i. I’ll let you know as soon here as we have a table for you. Stacy (6) Guest Mr. Pratt – It’s spelled P-R-A and then double T in the end. Stacy I’ve got it, Mr. Pratt. (7) Guest Thanks. 2.3. READING 2.3.1. Read and fill in the missing words from the box. Cook Requires Applied to Name Stations Individual Equipment And As Refers Recipes Phrase Cuts Ingredients Brigade system Are Mise en place (put in place) is a French (1) defined by the Culinary Institute of America (2) “everything in place”, as in set up. It is used in U.S kitchens to refer to the ingredients, such as (3) of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, (4) other components that a cook (5) for the menu items that they expect to prepare during their shift. Recipes (6) reviewed, to check for necessary (7) and equipment. Ingredients are measured out, washed, chopped and placed in (8) bowls. (9) such as spatulas and blenders are prepared for use, while ovens are preheated. Preparing the mis en place ahead of time allows the chef to (10) without having to stop and assemble items, which is desirable in (11) with time constraints. It also (12) to the preparation and layouts that are set up and used by line 14
Duong Thi Hong Van Nha Trang Tourism College cooks at their (13) in a commercial or restaurant kitchen. The concept of having everything in its place as (14) the work in a kitchen is likely to have become a staple around the time of Auguste Escoffier [citation needed], who is well known for his development of the (15) of running a kitchen. “Mise en Place” is also the (16) of a post-punk band from Edina, Minnesota. 2.3.2. Look at the picture and the formula to count the total glass. * The formula to count the total glass* The formula to count the total of glass A: The total of glass A n ( n+1 ) ( n + 2 ) N: The number of layer = 6 Questions: 1. How many glasses are there in the first floor? 2. How many glasses are there in the second floor? 15
Duong Thi Hong Van Nha Trang Tourism College 3. How many glasses are there in the third floor? 4. How many glasses are there in the forth floor? 5. How many glasses are there in the fifth floor? 6. How many glasses are there in the sixth floor? 7. How many glasses are there in the seventh floor? 2.4. WRITING 2.4.1. Look at the picture and answer the questions below. 1) Write down the formula to count the total of glass when setting up the glass tower in the wedding party. 2) Giving n = 7, let count total of glass for the glass tower and total of glass for each layer. 2.4.2. Rearrange these elements and performance criteria below into the correct order. A. Lay up banquet or conference a. Arrange the event according to style and standard required. b. Prepare facility, utensils and systems for banquet setting. 16
Duong Thi Hong Van Nha Trang Tourism College c. Check the event order information. d. Communicate with other departments to complete conference or banquets setup. 1. 2. 3. 4. B. Perform service for banquet or conference. a. Keep the service area private, tidy and safe. b. Serve food and drinks. c. Take care of, and support guests requirements during the service. 1. 2. 3. C. Clear the event on completion of service. a. Return tables of food, condiments and utensils. b. Return room to orginal setting for next event. 2.5. LANGUAGE FOCUS Sentence structure * S. + V. as soon as S. + V. - I’ll let you know as soon as your table is ready. - Please book a table as soon as you can confirm a time with your friends. - As soon as you get home, put this cake in the refrigerator. As soon as Mr. Lowry got to the restaurant, he went over to the bar. * Checking if something is OK if you don’t mind. if it’s not an inconvenience. if that isn’t too much trouble. S. + V , if that’s not too much to ask if you / you’d like if possible if it’s fine / OK with you. if you want. 17
Duong Thi Hong Van Nha Trang Tourism College Practice Fill in the blanks with the correct form of the words. 1. I’ll give the restaurant a call as soon as I off work. (get) 2. Order the pot roast as soon as you at the restaurant. (arrive) 3. She’d to sit in the smoking section, if you don’t mind. (prefer) 4. We’d separate bills, if it’s not an inconvenience. (like) 5. I move to the table near the window, if possible. (want) 6. The restaurant also has meals, if you want. (set) Speaking SELF-STUDYING 1. Answer these questions. a. What are common causes of food poisoning? b. What are the measures followed when preparing food? 2. Match the words in column A with the Vietnamese meanings in column B. A B 1. cookie cutter a. máy rửa chén 2. cutting board b. khăn giấy 3. pot c. bồn rửa bát 4. rolling pin d. lò nướng bánh bằng điện 5. frying pan e. cái cối giã 6. cookie sheet f. cái chày 7. ladle g. chảo lớn 18
Duong Thi Hong Van Nha Trang Tourism College 8. apron h. dụng cụ ép tỏi 9. oven mitt/ mitten i. nồi hấp 10. bowl j. cái chao 11. casserole k. dụng cụ nghiền khoai tây 12. knife l. con dao 13. spoon m. nồi đất 14. potato masher n. bát, chén 15. colander o. găng tay / miếng nhắc nồi 16. steamer p. khay nướng bánh 17. garlic press q. chảo rán 18. wok r. trục cán bột 19. pestle s. nồi 20. mortar x. thớt (gỗ/ nhựa) 21. toaster t. khuôn làm bánh 22. sink u. cái vá 23. paper towel v. tạp dề 24. plate x. cái đĩa 25. dishwasher y. cái muỗng 3. What does these words mean? Can you give the examples for these words. 1. measuring cup 5. can opener 9. zester 2. measuring spoon 6. ice cube tray 10. freezer 3. strainer 7. corkscrew 11. mixer 4. serving spoon 8. lemon squeezer 12. blender 19
Duong Thi Hong Van Nha Trang Tourism College UNIT 2: WORKING IN THE KITCHEN INTRODUCTION In this unit, the aims are as follows introducing kitchen hygiene, safety rules, and the main activities in the kitchen; guiding how to cook some popular dishes or making drinks. OBJECTIVES * Knowledge: - Know the activities in the kitchen. * Skills: - Describe how to cook some dishes or make drinks. - List kitchen hygiene and safety rules. - Practise obligation (must, have to), no obligation (don’t have to, needn’t) and prohibition (musn’t, can’t). * Attitude: - Be careful during working in the kitchen. - Be aware of keeping cleanliness in foods, drinks, uniform and body. 1. STARTER Work in groups. Make a list of hygiene and food safety rules. Compare your list with the rest of the class. 2. CONTENT 2.1. LISTENING 2.1.1. Kitchen rules and regulations. Put the words in the correct order to make kitchen hygiene and food safety guidelines. Then listen again and check. 1. make sure / clothing / hygienic / you / clean / Please / always wear /./ 2. compulsory / a cap / Wearing / in the kitchen / is /./ 3. your hair / have to / You’ll / tie / back /./ 20
Duong Thi Hong Van Nha Trang Tourism College 4. be scrubbed / At the end of / all work surfaces / each shift / have to / and cleaned /./ 5. wear them / you can’t / in the kitchen / I’m sorry, but /./ 6. to Chef / It’s / report / all illness / important to / and infections /./ 7. the guard / You / without / in place / use / musn’t / the slicer /./ 8. all the raw, / separate / have to / foods / keep / We / cooked and fresh /./ 2.1.2. Following a recipe. 2.1.2.1. Listen to Chef giving instructions for making a French apple flan and complete the phrases with the correct word. Slice Brush Rub in Puree Peel Sift Bake Trim Heat Mix Melt Core Simmer 1 the flour 2 the butter 3 to a stiff dough 4 and the cooking apples 5 the butter in a saucepan 6 gently for ten minutes 7 the apple in the liquidizer 8 the apples into rings 9 the pastry edges 10 it for 15 minutes 11 to dissolve the sugar 12 the glaze over the apple slices 2.1.2.2. Listen again and number the stages in the correct order. a Make the apple puree with the cooking apples. b Arrange the apple rings on top of the flan. c Bake the flan. d Make the glaze. e Prepare, core and slice the dessert apples. f Spoon the puree into the pastry case. 21
Duong Thi Hong Van Nha Trang Tourism College g Make the pastry dough. h Bake the pastry case. i Brush the glaze over the apple slices. j Roll out the pastry case. 2.2. SPEAKING 2.2.1. Work with a partner. Give each other prompts to practise the kitchen rules. Example A: Work surfaces B: At the end of each shift, all work surfaces have to be scrubbed and cleaned. Work surfaces Hair Meat slicer Cap Illness and infection Raw, cooked, fresh food Clothing Jewellery Hand washing Cuts and open wounds 2.2.2. Choose one of the recipes below (or use them as models for writing your own recipe). Read the recipe carefully. Then work with a partner. Student A’s information is here. Student B’s information is on page 20. Mexican guacamole 2 – 3 fresh green chillies Large bunch fresh coriander 2 limes Salt + black pepper 3 ripe avocados Remove seeds from chillies Squeeze juice from limes Peel avocado + remove stone Chop avocado + coriander Mash or liquidize chillies, lime juice, avocado + coriander Season Maki roll sushi 22
Duong Thi Hong Van Nha Trang Tourism College 500 g sushi rice Smoked salmon Sushi seasoning Pickled cucumber Piece nori seaweed wasabi Put rice in 600 ml water in large pan Bring to boil quickly Cover + simmer for 15 minutes Cool Fold in sushi seasoning with spatula – do not stir Place nori seaweed on rolling mat Cover with rice – leave 3 cm strip uncovered at bottom Spread wasabi on strip – add salmon and cucumber Roll nori with fingers to make tight roll Press border to seal Slice roll into 30 pieces Serve with soy sauce A1: You are a kitchen sous chef in charge of a trainee. Talk through the basic kitchen rules on work clothes, hand washing and reporting illnesses and infections. Answer any questions the trainee Give instructions for the recipe you’ve chosen. Examples: You have to wear clean whites every day First, slice A2: You are a kitchen trainee. Listen carefully to th sous chef. Ask questions about the rules on work clothes, hand washing and reporting illnesses and infections. Tell the chef if you don’t understand any of the instructions for the recipe. Example: Do we have to tell Chef if we’re ill? 2.3. READING 23
Duong Thi Hong Van Nha Trang Tourism College 2.3.1. Read the text “Kitchen hygiene”. KITCHEN HYGIENE This morning I would just like to say a few words about kitchen hygiene. Remember that all kitchen staff mmust always wash their hands in the hand basin. You musn’t wash your hands in the hand basin. You musn’t wahs your hands in the food preparation sinks you must clean all kitchen work surfaces regularly, and sash and dry all the utensils after use. It’s important that the kitchen is clean, so you must sweep and wash the floors every day. The kitchen porters are responsible for the rubbish and they have to clean the bins regularly. So, the chefs don’t have to do this, but they must put the rubbish in the correct bin. Food in one, and general rubbish in the other. This is very important 2.3.2. Match the phrases. 1. must always wash a. all kitchen work surface regularly 2. mustn’t wahs b. the bins regularly 3. must clean c. the floor everyday 4. must sweep and wash d. your hands in the food preparation sinks 5. have to clean e. the rubbish in the correct bins. 6. must put f. their hands in the hand basin. 2.4. WRITING 2.4.1. Translate these dishes into English. 1. Súp hành bỏ lò 21. Tôm rim 2. Súp hải sản 22. Tôm xào bông cải 3. Súp kem bắp cua 23. Mực xào dưa chuột, cà chua 4. Súp kem tôm 24. Mực xào chua ngọt 5. Súp kem gà 25. Cá kho tộ 6. Súp kem Yến 26. Phi lê cá chưng tương 7. Thịt heo tẩm bột chiên với khoai tây 27. Cá chiên xốt chua ngọt nghiền 28. Gà xào lăn 8. Bò nướng xiên 29. Gà xào bắp non 24
Duong Thi Hong Van Nha Trang Tourism College 9. Cá nướng xiên 30. Sườn heo nướng xả ớt 10. Thịt heo áp chảo với mì ý. 31. Rau muống xào tỏi 11. Cà ri tôm 32. Cài bó xôi xào tỏi 12. Cà ri hải sản 33. Canh chua cá 13. Cá thu nướng sốt tartare 34. Canh chua tôm 14. Cá xốt bơ chanh 35. Canh cải xanh thịt bằm 15. Cá tẩm bột chiên 36. Lẩu hải sản 16. Mực chiên xốt bơ tỏi 37. Lẩu chua cay 17. Tôm chiên bột 38. Cơm chiên 18. Tôm xốt chanh 39. Cơm chiên thơm 19. Sò điệp nướng mỡ hành 40. Cơm chiên Dương châu 20. Sò điệp nướng phô mai 41. Cháo hải sản 2.4.2. Tell the process of working in the kitchen of the hotel. . . . . . . . . . . . . . . . . 2.5. LANGUAGE FOCUS 25
Duong Thi Hong Van Nha Trang Tourism College Obligation and prohibition 1. Obligation: Must, have to - “Have to” and “must” are both used to express obligation. - “Have to” shows that the obligation comes from someone else, not the speaker. This is usually referring to a rule or law. Ex: I have to work on Saturday. - “Must” shows us that the obligation comes from the speaker. Ex: I really must call my parents. 2. No obligation: don’t have to, needn’t - “Don't have to” to show that there is no obligation. You can do something if you want but it is not an obligation. Ex: You don't have to wear a tie to go to that restaurant but it would be nice. - “Needn’t” expresses that something is not necessary. Ex: You needn't wash those glasses - they're clean. 3. Prohibition: mustn’t, can’t - “Mustn’t” is used to say that something is a bad idea or what is not permitted. Ex: You mustn't drop that glass - it'll break! - We use “can't” to talk about something that is against the rules, particularly when we didn't make the rules. Ex: You can't take photos in the museum. They're really strict about it. Practice Underline the correct alternative. 1. You must / needn’t remember to wash your hands after touching raw food, to prevent contamination. 2. They don’t have to / can’t wear their caps in the staff dining room – it’s only compulsory in the kitchen. 3. Annika, your hair is short, so you mustn’t / needn’t tie it back. 4. I can’t / must inform Chef if I have an infection – he’ll decide if it’s OK for 26
Duong Thi Hong Van Nha Trang Tourism College me to work. 5. You don’t have to / mustn’t use the slicer without the guard because you might cut yourself. 6. There’s no eating in the food preparation area, so you don’t have to / can’t chew gum. 7. The trainees needn’t / have to work at weekends because Chef needs extra help in the kitchen. SPEAKING Chef: OK. We’re going to make French apple flan. Has anybody made it before? Students: No./. No Chef: It’s quite simple. First, we need a pastry case. How do we make pastry? Boy: Er It’s flour and butter mixed with water. Chef: Yes. That’s right. First, sift the flour with a pinch of salt and rub in the butter. Next, add a tablespoon of sugar and mix it in. Then mix to a stiff dough with a little cold water. OK? Students: Mm./. Right Chef: And we’ll need apple puree, sliced apples and a glaze. So let’s get going. Jay, here’s the flour, butter and salt. You can make the pastry first. Boy: Sure Chef: Next, make the puree. Helen, you peel and core the cooking apples and chop them up roughly. Girl 1: OK, Chef. Chef: Annika, melt this butter in a saucepan. Then when Helen has chopped the apples, add them to the pan with 90 grams of sugar. Stir well then simmer gently for ten minutes. Chef: Right, Jay. That dough looks good. Just cover it and leave it for about 30 minutes. Has the apple softened, Annika? 27
Duong Thi Hong Van Nha Trang Tourism College Girl 2: Yes, it’s nice and soft Chef: Right. Strain away the liquid and puree the apple in the liquidizer. Then leave it to cool. Gril 2: OK. Chef: Helen, these dessert apples are going on top of the puree. Peel and core them carefully. Then slice them into rings and squeeze some lemon over them. Girl 1: Right, Chef. Are these rings OK? Chef: Perfect. So, Jay. Let’s roll out the pastry case. We need a big circle to cover this flan tin. Boy: OK. Chef: Good. Trim the pastry edges and prick the base with a fork. Then bake it for 15 minutes. Chef: How does the pastry case look, Jay? Boy: It looks good. Chef: OK. Take it out and turn the oven temperature down a little. Now Annika, spoon the apple puree into the pastry case and smooth the top. Girl 2: Like this? Chef: That’s right. Next, Helen, arrange the apple rings overlapping on top of the flan. That’s good. Now the glaze. Annika, can you add the rest of the sugar to the apple cooking liquid? Put in two tablespoons of lemon juice and the apricot jam and heat to dissolve the sugar. Girl 2: Shall I stir it? Chef: Yes. Boil it for four minutes. Then we’ll brush some of the glaze over the apple slices and bake the flan in the oven for another 45 minutes. Helen, would you like to brush some of this over the apples ? B1: You are a kitchen trainee. Listen carefully to the sous chef. - Ask questions about rules for hair, wearing jewellery and food storage. 28
Duong Thi Hong Van Nha Trang Tourism College - Tell the chef if you don’t understand any of the instructions for the recipe. Example: Do we have to take off our earrings? B2: You are a kitchen sous chef in charge of a trainee. - Talk through the basic kitchen rules for hair, wearing jewellery and food storage with the trainee. - Answer any questions the trainee has. - Give instructions for the recipe you’ve Example: You must tie your hair back First, slice SELF-STUDYING Choose the best answer 1. When greeting and seating a guest, you should ascertain guest’s surname and use it at least once in interaction. a. True b. False 2. When in the presence of guests a. Be located in visible sections or spread out to assist guests, rather than huddled together talking. b. Turn your back to guests if you are talking to a co-worker, so that they do not hear your conversation. c. Stand near your co-workers, so that you can communicate easily. 3. What are appropriate things to say to guests? a. “Please”, “thank you” and "hey, how are you?" b. “Please”, “thank you” and "may I suggest" c. “Please”, “thank you” and "cool" 4. When dealing with a difficult guest you should NOT a. Use empathic listening. b. Explain why they are wrong. c. Seek to first understand, then to be understood and reflect statements and feelings back to guest. 29
Duong Thi Hong Van Nha Trang Tourism College d. Follow through with the resolution (the guest should not be passed off onto another employee). e. Make a follow up call to guest to confirm that concerns expressed were resolved to the guest’s satisfaction. 5. A guest enters the restaurant, which of the following is an example of a proper way to ascertain the number of people in their party? a. Is anyone else coming? b. Are you by yourself? c. Just 1? d. How many are in your party? 30
Duong Thi Hong Van Nha Trang Tourism College UNIT 3: INTERACTING WITH THE GUESTS INTRODUCTION In this unit, we will look at the different types of small talk that go on between restaurant staff and guests. We will focus on asking guests where they’re from, showing concern for guests, asking guests what the purpose of their stay is, inguiring about places worth visiting and asking staff about their jobs. OBJECTIVES * Knowledge: - Understand the ways to interact with the guests. * Skills: - Ask guests where they’re from, what the purpose of their stay is. - Show concern for guests. - Suggest places worth visiting. - Practise the participles used as adjectives; useful expressions for giving and returning thanks and talking about somewhere near. * Attitude: - Be friendly, sociable, happy during communicating with the guests. 1. STARTER Can you guess what topics these people are talking about? 31
Duong Thi Hong Van Nha Trang Tourism College 2. CONTENT 2.1. LISTENING 2.1.1. Listen to Conversation A. Write T if the statement is true, F if false, or U if unknown. ___ 1. The speakers already know each other. ___ 2. Mr. Dabols is visiting for work purposes. ___ 3. Mr. Dabols has done some sightseeing during his current stay. ___ 4. Mr. Dabols is planning to visit again next year. ___ 5. Mr. Dabols has visited the city more than five times. 2.1.2. Listen to Conversation B. Put the following statements in order. 1. Yes, I’d say so. Thanks. 2. Are you ready? OK, one, two, three, cheese! 3. Would you do that? That’s very considerate of you. Don’t you thinks so, Wallace? 4. Yeah, I think I might have. 32
Duong Thi Hong Van Nha Trang Tourism College 5. You closed your eyes again, didn’t you, Elizabeth? 6. She even helped me with Vic the last time I was here. 7. Thanks a lot. We really appreciate it. 8. See? I told you the hostess here was great! 2.1.3. Listen to Conversation C. Circle and correct the mistakes. 1. Oh no, we didn’t think of that. Do we have one? Correction: 2. Well, we still have few tables available. Correction: 3. If you had time, I recommend that you checking out museum. Correction: 4. There are some brochure in hallway. Correction: 5. OK, we’ll pick one when we go. Thank a lot. Correction: 2.2. SPEAKING 2.2.1. Why are the responses in italics improper? Write proper responses and practice with a partner. 1. Host: Have you been to our city before? Guest: Actually, this is my first time visiting here. Host: What are you doing here? Correction: - Are you here on business? - May I ask what brings you to Taipei? - - 2. Guest: I feel like taking a day trip around the city. Are there any places of interest that you’d recommend? Host: I think you should find it easy to enjoy yourself here. Correction: - The art museum would be a good start. 33
Duong Thi Hong Van Nha Trang Tourism College - I would be happy to put you in touch with the hotel concierge. - - 2.2.2. Write down the questions or responses you think are appropriate. Read them out loud for the class. 1. Hostess: . Guest: Yes, I am. Here’s my breakfast voucher. 2. Hostess: . Guest: Yes, I slept very well, thank you. 3. Guest: By the way, has the restaurant been here for a long time? Host: . 4. Guest: Do you get any famous people dining here? Host: . 5. Guest: Is there anything worth seeing nearby? Host: . 2.2.3. Use the information below to make small talk. When necessary, add details. Student A: You work at a restaurant inside the hotel. Try to use the formal questions and answers with the customers. Student B: You would like to dine in the restaurant Guest info: Country of Duration Guest Purpose of Stay Origin of Stay Tourism Ms. Yoko Tanaka Japan Four days (staying in the hotel) Visiting family Mr. Hans Schultz Germany Two weeks (not staying in the hotel) Business Mrs. Emily Waters UK Three days (staying in the hotel) Saudi Business Mr. Mohammed Nasser One week Arabia (not staying in the hotel) 34
Duong Thi Hong Van Nha Trang Tourism College Restaurant info: Hotel/ Restaurant City/ Country Sights in the Area River Park Hotel, The Bamboo Grove - Taipei 101 Taipei, Taiwan (Shanghai cuisine) - Shilin Night Market Leader Hotel, Dino’s Café New York City, - Broadway (quick take-out meal, coffee) USA - Times Square Ridge Hotel, Cooper’s Steak House - Jubilee Hall Singapore (steak and grilled seafood) - Esplanade Park Jardin du Paris, Isabel’s - Eiffel Tower Paris, France (traditional French food) - The Louvre 2.3. READING 2.3.1. Look at the charts below. What countries are being described? Country 1: Weather Humid Symbols Plum blossom, Formosan black bear, Taipei 101 Food Chinese food, rice, lots of fried food, a bit salty, eaten with chopsticks Location In Asia, near the tropics Special Traditions Lantern Festival, Dragon Boat races, firecrackers . Country 2: Weather Hot and dry Food Barbecued food, seafood, wine, beer Symbols Koala, kangaroo, Sydney Opera House Location Down under, in the southern hemisphere Special Traditions Christmas, Easter, and sports (tennis, swimming, rugby, and cricket) 2.3.2. What countries have the following flags? What languages do they speak? 35
Duong Thi Hong Van Nha Trang Tourism College 1. 2. 3. 4. 5. 6. 7. 8. 9. 2.4. WRITING 2.4.1. Write an appropriate response to each question. Put an X if the question is impolte. 1. May I ask your name? Response: 2. Where do you come from, sir? Response: 3. How old are you, ma’am? Response: 4. How old is your boy? Response: 5. Are you married? Response: 6. may I ask what brings you here? 36
Duong Thi Hong Van Nha Trang Tourism College Response: 7. How long do you plan to stay? Response: 2.4.2. Underline any useful expression when communicating with the guests. Guests: Can we’ve a table for two, please? No, not this one. Can we get a table by the window, please? Waiter: Sure. That one is unreserved. Would you like plain water or bottled water? Guests: Bottled water, please. Waiter: Here is your water, sir. And here is the menu. Would you like something to start? Guests: Can we’ve two sweet corn soups with some garlic bread and vegetable platter for starters? Waiter: Here are your starters. Guests: Thank you. Waiter: Are you ready to order main course, sir? Guests: Ya. Do you’ve any ‘special of the day’ or like at this place? Waiter: No sir, we don’t have ‘special of the day’ here. Guests: OK. No problem. Can we’ve ? Please make it medium-spicy and less greasy. Waiter: Sure. Something to drink, sir? Guests: A glass of Pepsi for each. Waiter: Enjoy your meal. Guests: Thank you. Excuse me. Can we get an additional serving of onions and pickle? Waiter: Sure. Have you finished, sir? Guests: Yes. Waiter: Could I clear the plates, please? Guests: Yes, of course. 2.5. LANGUAGE FOCUS 37
Duong Thi Hong Van Nha Trang Tourism College Participles - Participles used as adjectives - Past participles convey passive meaning and often have a human subject: they tell us how somebody feels. In contrast, present participles have active meaning, telling us how things are. The subject of a present participle is normally a thing or a fact Examples: - I’m very surprised by the news - The news is very surprising. To express thanks, you might say - Thanks a lot for - Thanks very much for - Many thanks for - I really appreciate Giving and returning Thanks To return thanks, you might say (from informal to formal) - Anytime - It was no trouble. - I was happy to do it. - No sweat. - You’re welcome. - I was glad to help. - No problem (at all) - Don’t mention it. - It was my pleasure. - It was nothing. - I was happy to do it. - It was the least I could do. Practice 1. The busboy looks bored / boring with his work 2. This menu is very confused / confusing 3. Doug is interested / interesting in photography. 4. The music is quite relaxed / relaxing. 5. Does the guest feel satisfied / satisfying with her meal? SELF-STUDYING 38
Duong Thi Hong Van Nha Trang Tourism College Watch a short clip of Mr. Bean in the restaurant. How do you feel of communicating between the waiter, the other guests and Mr. Bean. 39
Duong Thi Hong Van Nha Trang Tourism College UNIT 4: REVIEW 1 INTRODUCTION In this unit, we will do exercises to review the grammatical knowledge from unit 1 to unit 3 that related to seating arrangements, instructions for a recipe, kitchen hygiene, food safety rules, tourism destinations. OBJECTIVES * Knowledge: - Understand the grammatical knowledge from unit 1 to unit 3. * Skills: - Apply words related to seating arrangements, instructions for a recipe, kitchen hygiene, food safety rules, tourism destinations. - Do exercises given in the review well. * Attitude: - Have self-consciousness, active in the learning period. 1. Match the styles of seating arrangements with the right pictures. A. The styles of seating arrangements. a 40
Duong Thi Hong Van Nha Trang Tourism College 1 3 5 8 7 6 4 2 b c d e B. The pictures of banquets. 41
Duong Thi Hong Van Nha Trang Tourism College 1 2 42
Duong Thi Hong Van Nha Trang Tourism College 3 4 43
Duong Thi Hong Van Nha Trang Tourism College 5 2. Work in small groups. Answer the quiz questions. Your teacher will check the answers with you. QUIZES! 1. What would you do if a. you saw a mouse in the kitchen? b. you found a bottle of toxic cleaning spray in a corridor? c. you saw an unauthorized person acting suspiciously in the staff rest room? d. you saw a small fire in reception? 2. What advice would you give to a guest who called reception about the ringing of the fire alarm? 3. Would you open or close the doors and windows if you smelt smoke in the bulding? 44
Duong Thi Hong Van Nha Trang Tourism College 4. What would you wear if you were asked to take the kitchen waste to the bins? 5. Which is more important in an emergency – to evacuate the building or to save guest property? 6. Why is personal hygiene so important in the hospitality industry? 7. Why is it important to inform security about unauthorized personnel on the premises? 3. Complete the sentences with the correct form of should or ought to and the verb below. Should/do Should/come Should/leave Ought to/tell Should/call Ought Should/put up Should/use to/report 1. You electrical equipment if the flex is worn. 2. Staff anything suspicious to security. 3. People . Unattended packages in the corridors. 4. What . (you) in the corridor to warn guests before mopping the floor? 5. That’s a bad cut. You the housekeeper about it. 6. You an ambulance if a guest has a serious accident. 7. If you’ve got a bad cold, you . to work. 8. What . (guests) when they hear the fire alarm? 4. Look at the picture. What do the signs mean? Where might you see them in a hotel? 45
Duong Thi Hong Van Nha Trang Tourism College 1 2 3 4 5 6 7 8 46
Duong Thi Hong Van Nha Trang Tourism College 5. SELF-STUDYING Answer the questions below 1. How often do you give presentations in your class? 2. Who do you normally present to? 3. When was the last time you gave a presentation in English? 4. How do you feel about presenting in a foreign language? 5. Think of an excellent (or terrible) presentation that you have attended. What made it good (or bad)? 47
Duong Thi Hong Van Nha Trang Tourism College UNIT 5: BUILDING PRESENTATION SKILLS INTRODUCTION In this unit, we will focus on main ideas in a presentation, how to welcome our audience, introducing ourselfves and the topic; popular structure of a presentation included opening, body, conclusion of a presentation; presentation skills, tips and methods. OBJECTIVES * Knowledge: - Understand main ideas in a presentation. - Know popular structure of a presentation. - Know the presentation skills, tips and methods. * Skills: - Say numbers. - Practice structures Would like + infinitive, Going to + infinitive, Will + infinitive, Will be + verb –ing. - Give a speech attractively. * Attitude: - Be confident during giving a presentation speech. - Be clear in voice. 1. STARTER Watch a funny clip of Bean’s best speech and answer the questions below. 1. Who is the speaker? 2. What’s his job? 3. What is the topic of presentation? 4. How do you feel about his body language? 5. Is his presentation successful? 48
Duong Thi Hong Van Nha Trang Tourism College 2. CONTENT 2.1. LISTENING 2.1.1. A. Listen to the opening sentences of the three presentations and complete the table. Presentation 1 Presentation 2 Presentation 3 Presenter’s name Presenter’s position/ function Topic of presentation Who is the presentation for? Which presentations are formal and which less formal? B. Listen to the openings again and complete the sentences. Presentation 1 1. ., let me thank you all for being here today. 2. Let me . myself. My name is . 3. I’m here today to . our new semi-automatic shelving system. 4. My talk is . relevant to those of you who for the different parts we supply. Presentation 2 5. I’m happy that so many of you could . Today at such short 6. As you can see on the ., our today is project documentation. 7. This is extremely for all of us who are directly . international project management, right? Presentation 3 8. I’m that you all have very tight ., so I appreciate you taking the time to come here today. 9. As you . . . know, my name is I’m the new manager 49
Duong Thi Hong Van Nha Trang Tourism College here at Weston Ltd. 10. Today’s topic will be very important for you as since Your help to evaluate and select candidates for training. C. Put the sentences from above in the correct category (a-d). a. saying what the topic is: ___ ___ b. welcoming the audience: ___ ___ ___ c. saying who you are: ___ ___ d. saying why the topic is relevant for the audience: ___ ___ ___ Now put a – d in the order you would use to start a presentation. ___ ___ ___ ___ 2.1.2. Listen and underline the words which you think should be emphasized and use double slashes (//) for pauses in the sentences. So why you should eat greens every day is they're the food most missing from our modern diet. Leafy green vegetables like broccoli, kale, bok choy, collards provide an incredible amount of nutrition and the smallest amount of calories. Now for proteins you want to focus on clean and lean proteins. So if you do eat animal products you definitely want to be sure to choose organic as often as possible so that you're avoiding any toxic ingredients like chemicals or growth hormones. And you also need water every day. Your brain needs to be hydrated to think well. Your digestive system needs to be hydrated to eliminate properly. 2.1.3. Listen to three presentations and fill in the missing numbers below. Car sales in 2004, 1st & 2nd quarter 1st quarter 2nd quarter Germany 1. 19,600 EU 32,000 2. Non-EU 3. 17,300 50
Duong Thi Hong Van Nha Trang Tourism College New open-plan office - dimensions: 4 x 16m - area: 5 - 12th floor - move on 15 February Hotel rooms – international quality October 2004: - Venice € 387 - Rome 6 . - Paris € 226 - New € 225 York 7 . - Milan 2.2. SPEAKING 2.2.1. Read the WISE flow chart and the opening of a presentation. Welcome Introduce Say what the Explain why audience will audience yourself topic is be interested Opening a presentation Welcoming the audience Good morning / afternoon, ladies and getlemen. Hello / Hi, everyone. First of all, let me thank you all for coming here today. I’m happy / delighted that so many of you could make it today. Introducing yourself (name, position / function). Let me introduce myself. I’m Dave Elwood from 51
Duong Thi Hong Van Nha Trang Tourism College For those of you who don’t know me, my name’s As you probably know, I’m the new HR manager. I’m head of logistics here at Air Spares. I’m here in my function as the Head of Controlling. Saying what your topic is / State your topic As you can see on the screen, our topic today is Today’s topic is What I’d like to present to you today is The subject of my presentation is Explaining why your topic is relevant / important for your audience My talk is particularly relevant to those of you / us who Today’s topic is of particular interest to those of you / us who My / The topic is very important for you because By the end of this talk you will be familiar with * Remember to: - Use words like we, us, and our to highlight common interest. - Outline the structure of your talk. - “What comes when?” say when you’ll bbe dealing with each point. - Let the audience know how you’re organizing the presentation (handouts, questions) 2.2.2. A. Structuring a presentation. Most formal – and many informal – presentations have three main parts and follow this simple formula: 1. Tell the audience what you are going to say! = Introduction 2. Say it! = Main part 3. Tell them what you said = Conclusion The purpose of the introduction is not only to tell the audience who you are, what the talk is about, and why it is relevant to them; you also want to tell the audience (briefly) how the talk is structured. Here are some useful phrases to talk about the structure. 52
Duong Thi Hong Van Nha Trang Tourism College I’ve divided my presentation into three (main) parts: x, y, and z. In my presentation I’ll focus on three major issues. First (of all), I’ll be looking at , second , and third I’ll begin / start off by explaining Then / Next / After that, I’ll going on to Finally, I’ll offer some solutions. * The most common way to structure a presentation is to have three main parts, and then subdivide them into (three) smaller sections. Prepare the main part of a presentation using the checklist to help. CHECKLIST FOR THE MAIN PART OF A PRESENTATION 1. Briefly state your topic again. 5. Signal the end of each part. 2. Explain your objective(s). 6. Highlight the main points. 3. Signal the beginning of each part. 7. Outline the main ideas in bullet-point form. 4. Talk about your topic. 8. Tell listenters you’ve reached the end of the main part. B. Organization The final part of the introduction deals with the organization of the talk: how long it will last, whether there will be handouts, and how questions will be handled. * Timing My presentation will take about 20 minutes It should take about 30 minutes to cover these issues. * Handouts Does everybody have a handout / brochure / report? Please take one, and pass them on. Don’t worry about taking notes. I’ve put all the important statistics on a handout for you. I’ll be handing out copies of the PowerPoint slides at the end of my talk. I’ll email the PowerPoint presentation to you. * Questions 53
Duong Thi Hong Van Nha Trang Tourism College There will be time for questions after my presentation. If you have any questions, feel free to interrupt me at any time. Feel free to ask questions at any time during my talk. * The rule of six - A maximum of 6 lines per slide - A maximum of 6 words per line C. Getting the audience’s attention Experts say that the first few minutes of a presentation are the most important. If you are able to get the audience’s attention quickly, they will be interested in what you have to say. Here are a few techniques you can use to start your talk. * Ask a rhetorical question Is market research important for brand development? Do we really need quality assurance? * Start with an interesting fact According to an article I read recently, central banks are now buying euros instead of dollars. Did you know that fast food consumption has increased by 600% in Europe since 2002? * Tell them a story or anecdote I remember when I attended a meeting in Paris. At a conference in Madrid, I was once asked the following question: * Give them a problem to think about Suppose you wanted to set up a new call centre. How would you go about it? Imagine you had to reorganize the sales department. What would be your first step? 2.2.3. Effective conclusions. Using questions Referring back to the beginning After all, isn’t that why we’re Remmember what I said at the beginning here? of my talk today? 54
Duong Thi Hong Van Nha Trang Tourism College Let me just finish with a question: Well, If we don’t do it, won’t somebody Let me just go back to the story I told you else? earlier. Remember, Quoting a well-known person Calling the audience to action As once said, So that’s the plan. Now let’s go and put it To quote a well-known into practice! businessman, So now it’s your turn. To put it in the words of , Now let’s make a real effort to achieve this goal! 2.2.4. Work in groups. Choose a topic that related to your studying major and create a presentation. Then act it out in front of the class. 2.3. READING 2.3.1. Match these less formal phrases with the more formal phrases in the table. a. What I want to do today is e. I know you are all very busy b. As you know, I’m f. OK, shall we get started? c. It’s good to see you all here. g. Hi, everyone. d. Today I’m going to talk about h. In my talk I’ll tell you about More formal Less formal Good afternoon, ladies and gentlemen. 1. Today I would like to 2. Let me just start by introducing myself. My name is 3. It’s pleasure to welcome you today. 4. In my presentation I would like to report on 5. The topic of today’s presentation is 6. I suggest that we begin now. 7. I’m aware that you all have very tight schedules 8. 55
Duong Thi Hong Van Nha Trang Tourism College 2.3.2. Complete sentences 1-8 with the correct form of the verb and a sentence ending from below. a. you on the proposed training e. at business opportuniteis in project Asia b. you up to date on SEKO’s g. by telling you about what investment plans Jane’s group is working on c. you how the database works h. about EU tax reform d. you an overview of our present f. on our financial targets for market position the division 1. give Today I’d like to . 2. show I’ll be 3. talk During the next two hours we’ll be 4. bring I’d like to . 5. report This afternoon I’m going to 6. update Today I’d like to . 7. look This morning we’ll be . 8. begin Today I’ll 2.3.3. Look at these final statements from different conclusions. Which ones do you find most effective? Work with a partner to rank them (1 = most effective, 8 = least effective). a Thank you very much for your attention. b In conclusion, I’d like to highlight our company’s highly innovative products. c So, to put it in the words of the famous H. Gordon Selfridge, “The customer is always right”. d Well, I don’t know whether this was helpful but I’d like to leave it here. 56
Duong Thi Hong Van Nha Trang Tourism College e We have all the facts. Let’s get to work now! f The one last thing I’d like to say is: it’s your choice. g So, that’s all I have to say. I hope you haven’t all fallen asleep! h To conclude, I want to come back to that story I told you at the start of my presentation and say one word: apple pie! 2.3.4. Complete the sentences with the words in the box. After All Areas Divided Finally Start Then third 1. I’ll be tallking to you today about the after-sales service plans we offer. I’ll (1) by describing the various packages in detail. (2) I’ll go on to show you some case studies. (3) , I’ll discuss how you can choose the best plan to meet your customer’s needs. 2. I’ve (4) my talk into 3. I’d like to update you on what we’ve three main parts. First of (5) been working on over the last year. I’ll , I’ll tell you something focus on three main (7) about the history of our company. (6) : first, our joint venture that I’ll describe how in Asia; second, the new plant in the company is structured and finally, Charleston. And (8) , I’ll give you some details about our our redevelopment project. range of products and services. 2.3.5. Add these phrases to the table below. a. Thank you all for listening. b. In my opinion, we should c. We just have time for a few questions. d. To sum up then, we e. OK, I think that’s everything I wanted to say f. Are there any questions? 57
Duong Thi Hong Van Nha Trang Tourism College g. I’d like to run through my main points again h. As a final point, I’d like to i. I’m now nearing the end of my talk j. Just to sumarize the main points of my talk k. What I’d like to suggest is Conclusion of a presentation Signalling the end of the presentation Summarizing the main points Recommending or suggesting something Inviting questions 2.3.6. Match the two parts to make sentences. 1. Good point, but I’d prefer a. your question please? 2. Perhaps we could b. deal with this at some other time. 3. Could you repeat c. off the top of my head. 4. I’m afraid that’s d. not to discuss that today. 5. I’m sure Ms Major e. answer your question? 6. Sorry, I don’t f. not my field. 7. I’m afraid I don’t know that g. could answer that question for you. 8. I’m afraid I’m not h. in a position to comment on that. 58
Duong Thi Hong Van Nha Trang Tourism College 9. Does that i. quite understand your question. Now decide which of the sentences above you can use to a. ask for clarification: b. make it clear you don’t want to answer the question: c. admit you don’t know the answer: 2.4. WRITING 2.4.1. Write the Expressions with as sentences using As you all know, expressions with as and As I’ve already explained, the information in the As I mentioned before / earlier, notes. Add missing As I pointed out in the first section, words where necessary. As you can see, 1. we / no budget for new software / this year (I mentioned this before) As I mentioned before, we have no budget for new software this year. 2. Tony Dale / new marketing manager / print media (you all know this already) 3. can’t operate from local airport / because no permission (I said this at the beginning of my talk) 4. choose between two options (I explained this ten minutes ago) 5. sales have increased / 10% since beginning of year (you can see this on the slide) 2.4.2. Unscramble the sentences to make typical sentences from a conclusion. 1. Well, / the end of / today / brings me / to / my talk / that 2. Before I / key issues / go over / the / stop, / let me / again 3. As a / means / let me say / for us / what this / final point, 59
Duong Thi Hong Van Nha Trang Tourism College 4. Finally, / like to / issue / highlight / I’d / one / key 5. To sum / looked at / product range / up then, / the new / first / we 6. That / logistics / just about / to say / about / I wanted / everything / covers 2.4.3. Put the words in the right order to make sentences with expressions from this unit. 1. summarize me important let the results most 2. points again go I’d through like to the main 3. opinion strategy sales to our change my we in have 4. recommend market focus Asian I’d that we the on 5. now end presentation approaching I’m of the my 6. all now put let’s practice into it 2.5. LANGUAGE FOCUS 2.5.1. Saying numbers Saying numbers Numbers, especially long ones, are often difficult for the audience to understand. Try to say numbers slowly and clearly, and point at them while speaking. 2m Two million 235 m² Two hundred and thirty-five square 1.6bn One point six billion 98% metres 1, 3 One-third, three- €150,000 Ninety-eight percent 3 4 quarters One hundred and fifty thousand euro(s) - We use a comma in English to show thousands and a point to show the decimal place. - We say “2 million” or “10 billion” (not 2 millions / 10 billions) - We say “2 million dollars”, “170 pounds” (not 2 million dollar / 170 pound). Practice Write the numbers out in full. 60
Duong Thi Hong Van Nha Trang Tourism College 1. 251 2. 7,489 3. 3.8 bn 4. €49 m 5. €19.62 6. 2/3 7. 175 m² 8. 1,240,000 9. 7.2 10. 6,125 11. 8/4 12. €36 m 13. 2.1 bn 2.5.2. There are several says you can tell the audience what you will say. Would like + infinitive Today I’d like to tell you about our new plans. This morning I’d like to bring you up to date on our department. Going to + infinitive I’m going to talk to you today about new developments in the R & D Department. This afternoon I’m going to be reporting on the new division. Will + infinitive I’ll begin by explaining the function. I’ll start off by reviewing our progress. After that, I’ll move on to my next point. Will be + verb –ing I’ll be talking about our guidelines for internet use. During the next hour we’ll be looking at the advantages of this system. Practice 61
Duong Thi Hong Van Nha Trang Tourism College Complete sentences 1-8 with the correct form of the verb and a sentence ending from below. you up to date on SEKO’s investment you on the proposed training plans project you an overview of our present market you how the database works position on our financial targets for the division at business opportunities in Asia by telling you about what Jane’s group is about EU tax reform working on 1. give Today I’d like to 2. show I’ll be . 3. talk During the next two hours we’ll be 4. bring I’d like to 5. report This afternoon I’m going to 6. update Today I’d like to 7. look This morning we’ll be 8. begin Today I’ll SELF-STUDYING Look at the pictures. These candidates have not made the best start to his job interview. What advice would you give him? 1 62
Duong Thi Hong Van Nha Trang Tourism College 2 3 4 63
Duong Thi Hong Van Nha Trang Tourism College UNIT 6: APPLYING FOR A JOB INTRODUCTION In this unit, we will pay attention to tips and experiences in job application; a curriculum vitae, a letter of application for a position in the restaurant; use English in a job interview fluently. From that, students can be confident in a real interview. OBJECTIVES * Knowledge: - Know the tips and experiences in job application. * Skills: - Write a curriculum vitae, a letter of application for a position in the restaurant. - Use English in a job interview fluently. - State one’s attitudes towards a possible job. - Practise conjunctions and basic types of sentence. * Attitude: - Be careful, clear and clever in writing CV. - Be confident in an interview. 1. STARTER There are headings and categories commonly used in CVs. Marital status Referees Employment history Permanent address Educational history Hobbies and interests Title Personal details Skills Surname Qualifications Date of birth 64
Duong Thi Hong Van Nha Trang Tourism College Which one means: 1. basic facts about you? 2. schools and colleges? 3. where you live most of the time? 4. what you do in your free time? 5. family name? 6. if you are married or single? 7. details about your working life? 8. Mr, Mrs, Ms, or Dr? 9. people who can tell us about your qualities and charaters? 10. proof that you can do something or have successfully completed a course? 11. practical abilities? 12. when you were born? 2. CONTENT 2.1. LISTENING 2.1.1. Interview questions and answers. A. Listen to two students being interviewed for a hotel receptionist’s job. 1. Which student do you think will get the job and why? 2. Which key questions did the less successful candidate answer badly? B. Listen again and complete the sentences. 1. I’ve my dad most of the time. 2. I want to (a) that (b) my qualifications. 3. I (a) music. I (b) reading. I go (c) with my sister. 4. We moved to London eight years , when I was eleven. 5. They said they’d at the end of the week. 6. Last summer I worked (a) him (b) for two months. 7. I hope there’ll be career opportunities for me if I 65
Duong Thi Hong Van Nha Trang Tourism College 8. a training scheme for new employees? 2.1.2. Listen to three students talking about applying for jobs. What strengths and special interests can they each include in their job applications? Eva . . . Chris . . . . Sophie . . . . . 2.2. SPEAKING 2.2.1. Activity. You are going to interview and be interviewed. 1. Choose one of the advertised jobs below. 2. Work with a partner. Say which jobs you’ve chosen and practise interview questions and answers for that job. 3. Work in group of four. Take turns to be the interviewee and to be on the interview panel (three students). * Before starting the interviews, the panel should agree on a list of interview questions for each person to ask. * Each interview should last for ten minutes. * The members of the interview panel take turns to ask questions. They should make notes as the person is being interviewed and feed back after the interview. 66
Duong Thi Hong Van Nha Trang Tourism College JOB VACANCY FOR OUR NEW OPENING ICE CREAM SHOP WE ARE LOOKING FOR A WAITER/ WAITRESS We ask for: * Experience in similar position * Responsible person * Outgoing personality * Proficient in English language. Russian/ Chinese is helpful * 6 days per week (11 a.m – 7p.m) We offer: * Good salary and secondary benefits * Professional team Please send your CV and letter of application to: Staffing Manager, Novotel Hotel. Vietnam. Write some key sentences in 1st and 2nd advertisement here: . . . . . . . . . . 67
Duong Thi Hong Van Nha Trang Tourism College WANTED!! # MIxologiest & Bartenders The RIGHT candidate must be able to: Mix alcoholic and non-alcoholic beverages per restaurant specifications. Greet customers in a friendly and courteous manner. Respond quickly to customers’ requests in a timely and friendly fashion. Monitor and maintain an inventory of supplies. Qualification and Experience: First Degree in Bar Management Minium of at least 2 years of experience in a similar position Your Career Your Life Your Choice To Apply go to login.choicebusinesssolutions.net Start your personalized online profile and we will connect you with these available positions at absolutely NO COST. 2.2.2. When you apply for a job, which of these things should you do? Tick the things that you should do. Put a cross (x) by those that should not do. Discuss your answers, and your reasons for them, with other students. Write a very long letter Use a good quality writing paper Send a glamorous photo of yourself, if a photo is requested Send a small passport-type photo if a photo is requested Send a letter with words drossed out in it. Write very clearly 68
Duong Thi Hong Van Nha Trang Tourism College Before the interview Find out what you can about the establishment and its activities Prepare a few questions to ask the interviewer Dress very glamorously Dress amartly but quietly Get letters of reference from relatives At the interview Make a lot of critical remarks about your present employer or your college Ask questions about your responsibilities and duties Ask questions about salary, tips and fringe benefits 2.2.3. Work in pairs. Look at theese “rules” for writing a CV. Which ones do you agree with? Why? - Make sure your CV is well-organied. - Include a lot of detail – a good CV is long - List your education and work experience in reverse order – start with your most recent job. - Include additional information that you think could help your application: for example, travel experience, or voluntary work. - Don’t send a covering letter – no one reads it. 2.3. READING 2.3.1. Match the job titles with the job descriptions. 1. head chef a. sets and clears the tables 2. storeman b. buys food and drinks, deals with suppliers 3. wine waiter c. welcomes the clients to the restaurants, deals with 4. receiving officer complaints 5. commis chef d. looks after one section of the kitchen 6. head waiter e. checks deliveries, arranges transfer to stores 7. maitre d’hotel f. cooks food and its training to be a chef 69
Duong Thi Hong Van Nha Trang Tourism College 8. purchasing officer g. arranges staff’s work in the dining room 9. chef de partie h. plan menus, trains and supervises kitchen staff 10. bus boy i. serves customers, takes orders, brings food 11. sous chef/ under chef j. help supervise kitchen staff 12. waiter/ waitress k. looks after stock, gives it to various departments l. takes wine orders, advises on wines. 1 2 3 4 5 6 7 8 9 10 11 12 2.3.2. Read the interview tips and do the task. Interview tips 1. Find out about the employer and the job. 2. Think about the answers to standard questions. 3. Have a neat, smart appearance – appearances count. 4. Arrive ahead of time, so you don’t feel rushed. 5. Don’t give a poor / limp handshake. 6. Sit comfortably in the chair – not slouched or on the edge. 7. Speak clearly and confidently. 8. Be positive about yourself and your abilities. 9. Show enthusiasm in your voice and smile. 10. Don’t criticize previous employers. 11. Give full answers but keep to the point. 12. Ask about career development and opportunities not just money and holiday. A. Read the interview tips. Write the number of each tip in the correct category a-d. Compare with a partner. a. preparation b. answers c. body language d. appearance and personality 70
Duong Thi Hong Van Nha Trang Tourism College B. Work in group. Discuss the tips. a. Are there any tips you would have a problem with? b. Are there any tips you think are unnecessary? Why? c. Are there any points you would add to the list? d. If you are not successful at an interview, is it a good idea to get feedback from the people who interviewed you? Why? 2.3.3. Read the sections of a CV (a – h). Match them with the headings (1 – 8). 1. Personal satement 5. Interests 2. Personal details 6. Other information 3. Work experience 7. Referees 4. Languages 8. Education and qualifications a. Czech (mother tongue), English (fluent), German (good), Russian (good) b. The Johnson, Head of Postgraduate Studies, London Business School. Jan Kay, Marketing Director, Kuoni Travel. c. 1998 – 99 London Business School – Postgraduate Diploma in Marketing. 994 – 98 Stretni hotelova skola, Marianske Laxne, the Czech Republich – graduate in Tourism Management. d. I am a hard-working and enthusiastic sales and marketing graduate who is looking for a position with an international travel retailer. e. Travel, swimming, running, classical music. f. Name Alena Hejnova Address 220 Belsize Gardens, London SW2 2RT 71
Duong Thi Hong Van Nha Trang Tourism College Telephone 070 2268 2331 Email hejnova@hotmail.com Nationality Czech Date of birth 17 April 1976 g. I spent a year travelling in Asia and Latin America and I worked for two summers at a summer camp for children in the USA. h. 2000 – date Kuoni World Holidays – Assistant Marketing Manager – Syarted as trainee, promoted with six months. 2.3.4. Read the curiculum vitae and which information is NOT usually ask for in Vietnam. Personal Details: Name: Ann Bloggs Home address: 21 Eastway, Ennis, Co. Clare Mobile Telephone (087) 7777777 Number: (065) 12345 (Home) Other contact Number: annbloggs@eicom.net Email address: Irish Nationality: 11.2.1975 Date of birth: Objective: Short 3-4 line personal profile summarising your skills, experience, knowledge and career aspirations. This is a good way to give the employer an overview of your suitablility to the job. Work [Start with current or most recent job] experience: Westside Country House Hotel, Cork, Ireland 5* 150 72
Duong Thi Hong Van Nha Trang Tourism College June 99 - Present Beds, A member of The Leading Small Hotels of the World www.westsidehotel.ie 100 seater fine dining restaurant, 70 seater bistro Banqueting for 250 Position Chef de Partie: June 00 – Present Demi Chef de Partie: June 99 – June 00 Main Duties - Responsible for preparing & presenting cold starters for the fine dining restaurant - Assisting with banquets - Ensuring that the standards of hygiene are maintained & improved were possible - Training and development of Commis Chefs - Ensuring correct stock rotation & minimisation of wastage - Assisting other areas of the kitchen when required May 98 – May 99 Hotel Europe, Paris, France 4* 250 Beds, www.hoteleurope.fr 100 seater find dining restaurant, 100 seater cafo/bar Position Demi Chef de Partie June 97 – May 98 Seaview Restaurant, Galway, Ireland www.seaviewrestaurant.com 70 seater fine dining A La Carte restaurant Position Commis Chef Main Duties Assisting in all areas of the kitchen Education: Sept 95 – June 97 Galway Mayo Institute of Technology National Certificate in Professional Cookery Other skills: Good knowledge of computer 73
Duong Thi Hong Van Nha Trang Tourism College Language: Fluent in English & French Hobbies and Interests: Walking, reading, tennis & swimming Awards received: Student of the year 1997 References Mr Tom Ryan Federic Laffan Executive Chef Executive Chef Westside Country House Hotel Hotel Europe Cork, Ireland Paris, France Tel: (021) 44444 Tel: (0033) 123 456 789 2.4. WRITING 2.4.1. Fill in the missing words from the list. Preparation enclosed bakery career employment Visiting food apply productive member chef Barbara Biscoti 5 Cake Wlak Way Princeton, NJ 08540 609-555-1212 April 8, 2001 Chef Cream Puff Chef Puff’s Pastry Shoppe 1 Sweet Street Macadamia, NJ 08873 Dear Chef Puff, There are many fine bakeries where I could (1) for employment. After recently (2) your establishment, I know that Puff’s is exactly where I want to work. Chef Gelato was kind enough to show me the (3) and storage facilities while I was visiting as a patron. I came away from my visit convinced that I wanted to become a (4) 74
Duong Thi Hong Van Nha Trang Tourism College of your staff. My recent certifications in (5) preparation, purchasing / receiving, baking and management through the Hotel, Restaurant and Institutional Mangement (HRIM) program at Mercer County Community College allow me to feel confident that I am well prepared to advance my (6) in the baking industry. I am especially proud that my professors at Mercer allowed me to demonstrate pastry and cake (7) as well as how and when to mix ingredients. Additionally, my visits to food shows and my research on vendors have enhanced my appreciation of the baking industry. I am hoping to start part time now and return to full time (8) in a fine bakery immediately after graduation this May as a pastry (9) with an Associate in Applied Science degree. My resume is (10) for your review. Next week I will call to ask if you can spare some time to discuss the possibility of joining the baking team at Puff’s. Thank you for your time and consideration. Sincerely, Signature Barbara Biscoti Barbara Biscoti 2.4.2. Write a CV. Find an advert for a job in the kitchen or F/B department on the internet or in a newspaper. Write your CV and a letter to apply for it. Use your own details and add qualifications and work experience. 2.5. LANGUAGE FOCUS Subject = S Object complement = Co Verb = V Indirect Object = OI Adjunct = A Direct Object = OD Complement = C Preposition = P Object = O Prepositional Object = Opre Basic sentences 75
Duong Thi Hong Van Nha Trang Tourism College Sentences Examples - S + V - The ducks are swimming. - S + V + A - He came there. - S + V + C - Her sister looks beautiful. - S + V + O - Tom can speak English. - S + V + OI + OD - She has just sent him a letter. - S + V + OD + P + OI - She has just sent a letter to him. - S + V + O + Co - They named their son Tony. - S + V + P + Opre - He fell into the stream. - S + V + O + A - We took a taxi to Ben Thanh market. Practice Underline and identify the subject (S), verb (V), object (O), complement (C), preposition (Pre.) and adjunct (A) in the following sentences. 1. He wrote a letter. 2. She is a pupil. 3. She is pretty. 4. She is reading. 5. They are here. 6. He was reading thoughtfully. 7. Mrs. Brown wrote some letters to her husband. 8. He wrote for the youth. 9. She gave me some books. 10. They took the class to the zoo. 11. They treated him badly. 12. We consider him the class leader. 13. George is cooking dinner tonight. 14. Trees grow. 15. She opened her book. 16. They painted their doors green. 17. It is raining at seven o’clock this morning. 76
Duong Thi Hong Van Nha Trang Tourism College 18. She must have gone to the bank. 19. The bank closed at two o’clock. 20. She did everything for her son. SELF-STUDYING Prepare yourself for future job interviews 1. Can you tell me a little bit about yourself first? 2. What grade do you hope to get in your final exams? 3. What have you done since then? 4. Why do you want this job? 5. What qualities do you think will be required for the job? 6. Do you enjoy working with other people? 7. Do you think you work better on your own or as part of a team? 8. What things are you best at? 9. How many job interviews have you had? 10. Have you ever been abroad? 11. What sort of job would you like in five years’ time? 12. What do you do in your free time? 13. Are there any questions you’d like to ask me? 77
Duong Thi Hong Van Nha Trang Tourism College UNIT 7: REVIEW 2 INTRODUCTION In this unit, we will do exercises to review the grammatical knowledge from unit 5 to unit 6 that related to presentation, job advertisement, curriculum vitae, letter of application. OBJECTIVES * Knowledge: - Understand the grammatical knowledge from unit 5 to unit 6. * Skills: - Apply words related to presentation, job advertisement, curriculum vitae, letter of application. - Do exercises given in the review well. * Attitude: - Have self-consciousness, active in the learning period. 1. Match 1-10 with a-j to make new words. 1 Communication a. results 2 application b. prerssure 3 Exam c. organized 4 Team d. letter 5 Well e. skills 6 Under f. worker 7 Covering g. skills 8 Leadership h. certificate 9 Speculative i. form 10 First-aider j. application 2. Choose the best answer. 78
Duong Thi Hong Van Nha Trang Tourism College 1. When giving a presentation in front of an audience you should do all of the following except for: a. Speak loud and clear b. Provide handouts if needed c. Dress professionally d. Look at your screen and not the audience 2. Where should you look while presenting? a. At the board - that's where the audience is looking b. At your notes so you get the info correct c. In the eyes of random people in your audience d. At the chins of individuals in your audience 3. Why should you keep text to a minimum on slides? a. So the focus is on you as the speaker b. To help make your presentation longer c. So the pictures are easier to see d. To make sure the audience can read everything you have to tell them 4. What is the biggest problem with this slide? a. The text is too small b. The colors make it hard to read c. The typeface is inappropriate d. Nothing, it's fine 5. Information in your presentation should be organized. a. True b. False 79
Duong Thi Hong Van Nha Trang Tourism College 6. Your presentation should consist of title slide, ___, body, and ___. a. objects and summary b. opinions and paragraphs c. objectives and summary d. options and pages 7. It is a good idea to read to your audience when presenting. a. False b. True 8. You should use ___ and graphs as visuals for data a. Spreadsheets b. Tables c. Charts 9. During the creation of a slide show, the teacher has asked you enter each slide from the top. What special effect is needed? a. Animation b. Transition c. Audio d. Graphics 10. When presenting, your poise should be: a. nervous and angry b. confident and relaxed c. annoyed d. shy 3. Put the words in the right order to make sentences with expressions from this unit. 1. shall OK get we started 2. my today subject presentation of satisfaction is the customer 3. will presentation thirty my about take minutes 4. issues on three focus I’ll 5. by looking of status will the current project we the start at 80
Duong Thi Hong Van Nha Trang Tourism College 6. that did know popular China car is this very in you 4. Make “signpost” sentences using elements from each column. 1. Before I move on to come back to next question. my next point, 2. This brings the issue point, which is price. 3. This leads let me go this question later. 4. Let’s now turn to we were discussing our new sales strategies. 5. As I mentioned to the next a brief overview of our activities. 6. I’d like to before, I’d like to give you earlier. 7. Let’s go back to what us directly to my through the main issues once more. 8. As I said earlier, I’ll be focusing on of customer service. 5. Use the notes to write sentences which can be used to state the purpose of a presentation. (Put in prepositions and other words where necessary). 1. purpose of talk today / update you / new developments / R&D . 2. what I want to do / present alternatives / existing booking procedures . 3. my aim / show / how cut costs / IT support . 4. objective of presentation / give overview / British job market . 5. our goal / determine / sales targets / next year . 6. here today / report / company’s investment plans . 7. want / finally / I / / say / . 6. Do this quiz about body language. Sometimes more than one answer is possible. 81
Duong Thi Hong Van Nha Trang Tourism College YOU’RE GIVING A PRESENTATION 1. How should you stand? 5. How should you keep eye contact a. Arms crossed on chest. with the audience? b. Straight but relaxed. a. Make eye contact with each c. Knees unlocked. individual often. 2. What should you do with your b. Choose some individuals and look at hands? them as often as possible. a. Put hands on hips. c. Spread attention around the b. Put one hand in a pocket. audience. c. Keep hands by your side. 6. How fast should you speak? 3. How can you emphasize a. About 20% more slowly than something? normal. a. Point finger at the audience. b. Just as fast as in a normal b. Move or lean forward to show that conversation. something is important. c. Faster than in a normal conversation. c. Use a pointer to draw attention to 7. How should you express important facts. enthusiasm? 4. What should you do when you feel a. By raising voice level. nervous? b. By waving arms. a. Hold a pen or cards in your hands. c. By making hand or arm gestures for b. Walk back and forth. important points. c. Look at the flip chart or screen (not at the audience). Discuss your answers with a partner. How much do you think personality and culture influence your body language during a presentation? 7. Choose the correct verb to fit the sentence. 1. How are we going to solve/deal/tackle with delivery problems? 2. I don’t think we can cope/tackle/take care with fewer people. 3. We think it’s important to identify/deal/cope the problems now. 4. Who will take care/deal/tackle of our business clients? 82
Duong Thi Hong Van Nha Trang Tourism College 5. We have been trying to cope/solve/take care the software problem. 6. Before we go on, let’s identify/clarify/solve this question. 8. Complete the sentences with the words from the box. according to apart from concerns moreover regarding with regard 1. I’ll give you an overview of some figures . to car exports. 2. , I’d like to tell you something about the new software. 3. Let’s now turn to the next question which customer service. 4. a few spelling mistakes, the new brochure is very good. 5. Let me give you some details our Chinese factory. 6. the handbook, the scanner is user-friendly. 9. Circle five which best describe yourself and five which best describe your partner. Compare with your partner and discuss your choices. Reliable Conscientious Responsible Enthusiastic Hard-working Sense of humour Flexible Ambitious Committed Good team worker Well-organized Good communication skills Punctual Can work under pressure Confident Can use own initiative Loyal Leadership skills 10. Arrange these sentences into the correct order. 20 February 20__. Dear Mr Perez a. Please find enclosed a copy of my CV for more information. b. I am available for interview at any time and could start work after I have completed a month’s notice in my present job. 83
Duong Thi Hong Van Nha Trang Tourism College c. My present job involves all the usual reception duties of a busy international hotel. As my CV shows: * I am familiar with Fidelio Opera. * I currently use the international Central Reservations system. * I speak fluent Spanish and English. d. This has been a valuable experience for me but I would like the opportunity to work abroad and to use my language skills. The advertised job offers this opportunity. I would also value the chance to work in a hotel with an excellent international reputation like The Rialto. e. Since I finished at college in June 20_ _, I have worked as a receptionist at the Picasso Hotel in Marseille. f. I look forward to hearing from you. g. I enjoy meeting people and working as part of a team. I think my languages and good communication skills, my training and previous experience will be an asset to the Hotel Rialto. h. I would like to apply for the job of receptionist which was advertised on the hotelsearch.com website. i. Yours sincerely j. Naseem Patel k. Naseem Pateel l. Re: Job reference 234 11. Write the English names of these media and tools used in presentations. 1. 2. 84
Duong Thi Hong Van Nha Trang Tourism College 3. 4. 5. 6. 7. 8. TAPESCRIPTS 85
Duong Thi Hong Van Nha Trang Tourism College UNIT 1: SERVING BANQUETS 2.1.1. Seating arrangements Susan and Jan discuss the seating for a banquet. Put all the words in the correct groups, then listen and tick the words you hear. Jan: Excuse me Ms Davies, I think there’s a problem with the tables for the wedding banquet. There are only four medium-sized tables in the restaurant. We can seat five guests at each table, but there are twenty- five guests. So we need one more but the rest of the tables are square or rectangular. Susan: Well, why don’t we arrange the tables in a U-shape and not banqueing style? I’ll phone Ms Porter and check it’s OK. 2.1.2. Jan answers the Casablanca phone. Listen and answer the questions below. Jan: Good morning, Casablanca Restaurant. Can I help you? Ms Porter: Yes, you can. My name’s Georgina Porter. I’m getting married. It’s my fifth wedding, and I’d like a banquet. I’m not planning a large banquet, just a small party for twenty-five people. Jan: We have a private dining-room for thirty people - the Bergman Lounge. Ms Porter: Oh that’s great! And where exactly is the Jan: The Casablanca madam. The address is 5 Hanover Street. Ms Porter: Oh, and where’s that? I’m from the States, you see. I live in Maryland. Jan: But where are you staying in London madam? Ms Porter: Oh, yes. I’m staying at the Queen Victoria Hotel, near Oxford Circus. So, how can I get to your restaurant? Jan: It’s very easy madam. Go along Regent Street in the direction of Piccadilly Circus. Pass Princes Street, then turn right into Hanover Street and go straight on for about 100 metres. The restaurant is on your right. Ms Porter OK. That’s great. Thank you very much. 86
Duong Thi Hong Van Nha Trang Tourism College 2.1.3. True or False Listen to conversation and write T if the statement is true and F if it is false. Lily: Good evening, Mr. Huang. It’s a pleasure having you dine with us again. Guest: Yes, well, it’s my wedding anniversary today. 12 beautiful years! Lily: Will Mrs. Huang be arriving shortly? Guest: Yes, I told her to arrive at seven. Lily: I see. So it’ll be a romantic dinner for two, then? Guest: Actually, my brother and his wife will be joining us too. It’s their anniversary as well. Lily: I’m sorry, Mr. Huang, but our reservation records show that you’ve only booked a table for two. Guest: Oh, how silly of me! I forgot to update the information. Is there something you can do about that? We don’t have to sit by the window. Lily: Give me a moment to check our bookings. Well, you’re in luck, sir. There’s a table that seats four still available. UNIT 2: WORKING IN THE KITCHEN 2.1.1. Kitchen rules and regulations. Chef: We’ll do some food preparation later, but first I want to talk about some very important dos and don’t in the kitchen. OK? Students: Yeah./ OK. Chef: I’m sure I don’t have to tell you how important hygiene and food safety are in the kitchen. Chef has a zero tolerance policy so you must always follow the rules and regulations. Students: OK. Chef: Let’s go through the basics. Have you all brought your kitchen whites to wear? Students: Yeah./ Yes. Chef: Good. Please make sure you always wear clean, hygienic clothing. And wearing a cap in the kitchen is compulsory for everybody. 87
Duong Thi Hong Van Nha Trang Tourism College Helen, you’ll have to tie back your hair. Yours is OK, Annika. You needn’t tie it back. Just wear your cap. Girls: Oh./ Right./ OK. Boy: Do we have to wear clean whites every day? Chef: Yes. Chef checks every day. Anybody not wearing clean whites is out. Infection and contamination can spread in lots of ways. At the end of each shift all work surfaces have to be scrubbed and cleaned. You don’t have to clean the bins – the kitchen porters do that But you must remmember to use the correct bins – general rubbish in one, food in the other. Students: Right./ Yeah. Chef: OK. What else? Er Is anybody wearing jewellery? Girl 1: Just some earrings. Chef: Mm. They’re a hazard, Annika. I’m sorry, but you can’t wear them in the kitchen. They might fall into the food preparation. Now, let me see your hands. Any cuts? No. Good. You musn’t handle food if you’ve got open cuts or wounds. And it’s important to report all illnesses and infections to Chef. Students: Mmm./Yes./Sure. Chef: Do you know what this machine is? Boy: It’s a meat slicer. Chef: Correct. And this is the guard to stop you slicing your fingers off. You musn’t use the slicer without the guard in place. Chef: Now, go and get changed and come back here. Right. First wash your hands in the hand-washing basin over there. Never wash hands in the food preparation areas. Annika, no chewing gum, please. In fact, no eating at all in the kitchen. Girl 1: What about breaks? Chef: I’ll show you the staff dining room and the storage areas later. You’ll see how we have to keep all the raw, cooked and fresh foods 88
Duong Thi Hong Van Nha Trang Tourism College separate. Students: OK./ Yeah. Chef: Right. Let’s start some food prep. Chef has asked us to do one of the desserts this morning 2.1.2. Following a recipe. Chef: OK. We’re going to make French apple flan. Has anybody made it before? Students: No./ No. Chef: It’s quite simple. First, we need a pastry case. How do we make pastry? Boy: Er It’s flour and butter mixed with water. Chef: Yes. That’s right. First, sift the flour with a pinch of salt and rub in the butter. Next, add a tablespoon of sugar and mix it in. Then mix to a stiff dough with a little cold water. OK? Students: Mm./ Right. Chef: And we’ll need apple puree, sliced apples and a glaze. So let’s get going. Jay, here’s the flour, butter and salt. You can make the pastry first. Boy: Sure. Chef: Next, make the puree. Helen, you peel and core the cooking apples and chop them up roughly. Girl 1: OK, Chef. Chef: Annika, melt this butter in a saucepan. Then when Helen has chopped the apples, add them to the pan with 90 grams of sugar. Stir well then simmer gently for ten minutes. Chef: Right, Jay. That dough looks good. Just cover it and leave it for about 30 minutes. Has the apple softened, Annika? Girl 2: Yes, it’s nice and soft. Chef: Right. Strain away the liquid and puree the apple in the liquidizer. Then leave it to cool. 89
Duong Thi Hong Van Nha Trang Tourism College Girl 2: OK. Chef: Helen, these dessert apples are going on top of the puree. Peel and core them carefully. Then slice them into rings and squeeze some lemon over them. Girl 1: Right, Chef. Are these rings OK? Chef: Perfect. So, Jay. Let’s roll out the pastry case. We need a big circle to cover this flan tin. Boy: OK. Chef: Good. Trim the pastry edges and prick the base with a fork. Then bake it for 15 minutes. Chef: How does the pastry case look, Jay? Boy: It looks good. Chef: OK. Take it out and turn the oven temperature down a little. Now Annika, spoon the apple puree into the pastry case and smooth the top. Girl 2: Like this? Chef: That’s right. Next, Helen, arrange the apple rings overlapping on top of the flan. That’s good. Now the glaze. Annika, can you add the rest of the sugar to the apple cooking liquid? Put in two tablespoons of lemon juice and the apricot jam and heat to dissolve the sugar. Girl 2: Shall I stir it? Chef: Yes. Boil it for four minutes. Then we’ll brush some of the glaze over the apple slices and bake the flan in the oven for another 45 minutes. Helen, would you like to brush some of this over the apples ? UNIT 3: INTERACTING WITH THE GUESTS 2.1.1. Listen to Conversation A. Write T if the statement is true, F if false, or U if unknown. Hostess: Are you in town on business, Mr. Dabols? Mr. Dabols: Yes, in fact I’m waiting for my business associates right now. 90
Duong Thi Hong Van Nha Trang Tourism College Hostess: I see. Have you been here before? Mr. Dabols: Yes, I believe this is my fifth visit. Hostess: Oh? Have you gone to any tourist sights? Mr. Dabols: I saw some cultural sights during my stay three years ago. Hostess: Have you visited any of the city’s temples or night markets? Mr. Dabols: Yeah, both. But I’m afraid I won’t have any time to do sightseeing this time. Well, it looks like my associates have finally arrived! It was a pleasure talking to I’m sorry. I didn’t catch your name. Hostess: Please call me Teresa. It was a pleasure talking to you too, Mr. Dabols. 2.1.2. Listen to Conversation B. Put the following statements in order. Hostess: Excuse me, but would you like me to take a picture of the three of you together? Woman: Would you do that? That’s very considerate of you. Don’t you think so, Wallace? Man: Yes, I’d say so. Thanks. Woman: See? I told you the hostess here was great! She even helped me with Vic the last time I was here. Hostess: Maybe the three of you could stand closer. Yeah, like that. One, two, three Say cheese! Woman: Would you please take one more! Just in case the first one doesn’t turn out right. Man: You closed your eyes again, didn’t you, Elizabeth? Woman: Yeah, I think I might have. Hostess: Are you ready? OK, one, two, three, cheese! Man: Thanks a lot. We really appreciate it. Hostess: Please, don’t mention it. It was no problem at all. 2.1.3. Listen to Conversation C. Circle and correct the mistakes. Guest: Hello. We’d like a table for two. 91
Duong Thi Hong Van Nha Trang Tourism College Host: Do you have a reservation? Guest: Oh no, we didn’t think of that. Do we need one? Host: Let me check. Well, we still have a couple of tables available. Would you like smoking or nonsmoking? Guest: Nonsmoking, please. Host: OK, this way, please. Guest: Thank you. Host: Is this your first time in Taichung? Guest: No, we’ve been here several times. But this time is different because we’re not here on business. Host: Well, if you have time, I recommend that you check out the museum. It has a pretty good dinosaur exhibit. Guest: Do you have the brochure? Host: There are some brochures in the lobby. Guest: OK, we’ll pick one up when we leave. Thanks a lot. Host: It’s my pleasure. UNIT 5: BUILDING PRESENTATION SKILLS 2.1.1. A. Listen to the opening sentences of the three presentations and complete the table and B. Listen to the openings again and complete the sentences. Presentation 1 Good morning, ladies and gentlemen. First of all, let me thank you all for being here today. I’m glad that so many of you could come, especially since I know that this time of the year is probably the busiest for you. Let me introduce myself. My name is Don Taylor. I’m the head of logistics here at Air Spares. Logistics is a centre of competency dedicated to providing you with the spare parts you need, precisely when you need them. I’m here today to present our new semi-automatic shelving system. My talk is particularly relevant to those of you who place orders for the different parts we supply. Presentation 2 92
Duong Thi Hong Van Nha Trang Tourism College OK, shall we get started? Hello everyone. For those of you who don’t know me, I’m Charlotte Best from IT. I’m a team leader. I’m happy that so many of you could make it today at such short notice. I know that you’re all extremely busy at the moment, so I’d like to start with my presentation right away. As you can see on screen, our topic today is project documentation. We’re going to look closely at drafting, storing, archiving as well as accessing documents in our new SAP system. We’ll also examine the much improved handling of all project documentation as well as user rights. This is extremely important for all ouf us who are directly involved in international project management, right? You don’t neend me to spell it out if it isn’t documented, it doesn’t exist. Presentation 3 Good afternoon. I’m aware that you all ha ve very tight schedules, so I appreciate you taking the time to come here today. As you probably know, my name is Susan Webster. I’m the new human resources manager here at Weston Ltd. What I’d like to present to you today is my department’s new concept for improving our in company training and qualification programmes. This is based on feedback from your departments. Today’s topic will be very important for you as department heads, since I’ll need your help to evaluate and select candidates for training. 2.1.2. Listen and underline the words which you think should be emphasized and use double slashes (//) for pauses in the sentences. So why you should eat greens every day is they're the food most missing from our modern diet. Leafy green vegetables like broccoli, kale, bok choy, collards provide an incredible amount of nutrition and the smallest amount of calories. Now for proteins you want to focus on clean and lean proteins. So if you do eat animal products you definitely want to be sure to choose organic as often as possible so that you're avoiding any toxic ingredients like chemicals or growth hormones. And you also need water every day. Your brain needs to be hydrated to think well. Your digestive system needs to be hydrated to eliminate properly. 93
Duong Thi Hong Van Nha Trang Tourism College 2.1.3. Listen to three presentations and fill in the missing numbers below. 1. Let’s look at the figures in this table more closely. As you can see in the first row, we sold 18,250 cars in Germany in the first quarter while in the same period we sold roughly 32,000 in the EU. Our non-EU market was still relatively small with sales of about 8,000 cars. Now if you look at the second quarter, you will see a dramatic change. Whereas our German business didn’t increase much, sales in the other two areas developed very well. In the EU, 47,500 cars were sold and in non-EU countries sales went up to 17,300, which I’m sure you will agree is an extremely good result. 2. If you look at the next slide, you will see the layout of our new open-plan office in Hamburg. As you can see from the plan, it’s 24.8 metres long and about 16 metres wide, for a total of just over 400 square metres. Our office will be on the 12th floor of the building, which has a total of 16 floors. We’ll be moving to our new premises on 15 February if everything goes according to plan. 3. You can see the five most expensive cities for business travellers in this table. Venice leads the table with an average rate of €387. In Rome, the business traveller has to pay €239 and in Paris a room costs €226. In New York City the average room rate is €225 and in Milan it’s €215 per night. UNIT 6: APPLYING FOR A JOB 2.1.1. Interview questions and answers. Woman: Please come in, Selma, and take a seat. Did you find us OK? Student 1: Um, yeah. Thanks. Woman: So Can you tell me a little bit about yourself first? Student 1: Er 1 left college in June. Woman: Mm, I see that from your CV. What have you done since then? Student 1: I’ve worked for my dad most of the time. Woman: What sort of work is that? Student 1: A shop. I work on the checkout. Woman: Why do you want this job? 94